Breakfast pizza will be ‘tot’ of the town

Afew weeks ago, after a spirited debate about tater tot casserole, I realized that people have a lot of very strong opinions about how tater tots should be served.

Something I didn’t realize is that the tater tot is actually a fairly recent creation; it was invented in 1953 by Nephi Grigg of the Ore-Ida Company. They were making frozen French fries and needed a way to use up all of the extra potato shavings, according to the website “Food Fanatics.”

Much like Kleenex or Band-Aid, “tater tot” is actually a term owned by Ore-Ida that has become so widespread most people don’t even think of it as a brand name.

Apparently, the company used to sell the extra potato shavings to farmers to feed their animals. I guess that means you almost literally can eat tater tots like a pig.

That being said, I tried a breakfast recipe using tater tots this week that definitely made me want to over indulge.

This recipe came from the blog “The Gunny Sack.” You can find the original at https://www.thegunnysack.com/tater-tot-breakfast-pizza/. I didn’t change much about what is listed below, but I will tell you that I decided to forgo the sausage when I made this at home and just used a full package of turkey bacon, putting half of it inside and half on top. I also used about half of a green bell pepper that I cooked down with my eggs.

* * *

Tater Tot Breakfast Pizza

Ingredients

Cooking spray

30 ounces tater tot crowns

6 eggs

salt and pepper to taste

2 cups shredded cheese

1/2 package bacon, cooked to crispy

1/2 pound sausage, browned and drained

Directions

Preheat the oven to 425 degrees.

Spray a 12-inch cast iron skillet with cooking spray, and line the bottom and the sides with the tater tot crowns (the crowns are the flat tater tots, not the thicker ones like you normally get at fast-food spots).

Bake for 15 minutes.

While the tater tots are baking, spray a skillet with cooking spray and heat over medium heat. Whisk the eggs and dump in the pan, seasoning with salt and pepper to taste. Cook the eggs until they’re just set but not all the way cooked through.

When the tater tots are finished, remove the pan from the oven and carefully use a spatula to gently squish the tater tots together, so they’re a bit more of a solid surface.

Add one cup of shredded cheese to the tater tots. Dump in the scrambled eggs and cooked sausage. Top with another cup of cheese, break the cooked bacon into smaller pieces and sprinkle it on top.

Bake for another 10 minutes. Let the pizza cool for a bit before serving so it will come out of the pan cleanly.

* * *

This reheated nicely out of the fridge and made for some hearty breakfasts (and dinners) during the rest of the week. It was also pretty easy, and it would be a fun recipe to make with a younger helper who likes to assist in the kitchen. Laying out those tater tots would be a great job for a budding cook.

Plus, you’ll probably have some extra tater tots after completing your pizza “crust,” which means more delicious snacking in the future.

Thank goodness for Nephi Grigg and Ore-Ida.